1. Preheat oven to 425°F. Rinse sushi rice in cold water until water runs clear (about 4-5 rinses). Drain well in a colander for 10 minutes.
2. Combine rice and water in a heavy-bottomed pot. Bring to a boil, then reduce heat to lowest setting, cover, and cook for 15 minutes. Remove from heat (don’t peek!) and let stand covered for 10 minutes.
3. While rice cooks, toss sweet potatoes, zucchini, bell pepper, and asparagus with sesame oil and soy sauce. Spread in a single layer on two baking sheets, ensuring vegetables aren’t crowded. Roast for 20-25 minutes, turning halfway through, until caramelized at the edges.
4. Mix rice vinegar, sugar, and salt in a small saucepan. Heat gently just until sugar dissolves. Allow rice to cool until just warm, then drizzle vinegar mixture over rice, folding gently with a cutting motion to distribute evenly.
5. For traditional rolls: Place a nori sheet on a bamboo mat, cover with a thin layer of rice leaving a 1-inch border at the top. Arrange roasted vegetables in a line across the center. Roll tightly, sealing the edge with a bit of water. Slice into 6-8 pieces.
6. For deconstructed version: Spread seasoned rice in a bowl, top with roasted vegetables, and crumble nori sheets over the top. Sprinkle with sesame seeds.
7. Serve with wasabi and pickled ginger on the side.

Notes:

• Don’t overcrowd vegetables when roasting or they’ll steam instead of caramelize
• Rice can be made up to 4 hours ahead and kept at room temperature under a damp cloth
• For a low-carb option, use roasted sweet potato rounds as the base instead of rice

Nutritional Information:

Calories: 310 per serving | Carbohydrates: 52g | Protein: 6g | Fat: 9g | Fiber: 5g

Storage Tips:

Store components separately. Rice at room temperature (same day only), roasted vegetables refrigerated up to 2 days. Best assembled just before eating.